Combine rice and 1 cup water in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 15 to 18 minutes. Stir in lime zest, just half the lime juice, and a pinch of salt.

Move oven rack to middle and set oven to broil on high. Combine poblano, onion, corn, 1 tbsp vegetable oil, and a pinch of salt on baking sheet and toss. Broil until onions are translucent and peppers and corn are softened and lightly browned, 5 to 7 minutes. Leave oven on for next step. (TIPS: All broilers are different; watch closely to ensure veggies don’t burn. Wash hands and cutting board well after handling spicy peppers, and consider wearing gloves to avoid skin irritation.)

Stir together avocado, scallion, remaining lime juice, cilantro, and a pinch of salt in medium bowl. Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes.

Lay tortillas on serving plates and add rice and roasted corn salsa. Dollop tacos with avocado topping and drizzle with hot sauce. ¡Buen provecho!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.